Wixon

For over 100 years, Wixon has been an active member of The American Spice Trade Association, recognizing the critical role it plays in shaping our industry. Attending ASTA’s 2025 Annual Meeting & Exhibit is not just about showing up, it’s about staying ahead of evolving trends, strengthening partnerships, and collaborating with the best in the business. If you’re attending, let’s meet up! Visit ASTA’s website to learn more and register for this event. We hope to see you in Savannah, Georgia soon! https://lnkd.in/eRr_m-ds

Our team is at the 2025 Annual Meat Conference in Orlando, Florida this week. We’re excited to connect with industry peers, participate in the insightful workshops, and enjoying the incredible variety of delicious food at the expo. Stop by booth #809 to say hi to our Wixon group—we hope to see you soon!   #meatconference #AMC #wixon #customtaste #meatindustry #innovation

Are you attending SNAXPO this year? Stop by booth #740 to try some of Wixon’s crave-worthy treats. We hope to see you soon! To schedule a meeting, reach out to us here: https://lnkd.in/gDwcVmE #wixon #customtaste #flavortrends #snacktrends #SnaxToTheMax #SNAXPO25

Our Blending Team hit a major achievement, and we took a moment to recognize the incredible dedication that made it happen! You might notice our team proudly holding up four fingers— a symbol of the commitment, precision, teamwork, and passion that drive our success. At Wixon, every milestone is a reflection of our people, and we couldn’t be more grateful for their hard work. Here’s to the next big accomplishment! 

Are you looking for a new opportunity with great pay and a position that can make a difference within a well-respected company? Good news – we’re hiring! Stop by the Milwaukee All Professions Career Fair on Wednesday, March 12th to learn more about Wixon.   Can’t wait? Check out our current open positions here: https://lnkd.in/exAyPF7   Learn more information about Milwaukee All Professions Career Fair here: https://lnkd.in/gNHCCeAR

Come visit Wixon at Southern California Section IFT Suppliers’ Night on March 4th, 2025. We are showcasing a variety of tasty treats, featuring various flavors inspired by French cuisine. We are also demonstrating Wixon’s Mag-nifique™ custom taste technology’s ability to reduce up to 40% of added sugar with no loss of sweetness. Learn more about our Mag-nifique™ technology here: https://lnkd.in/ecRrTeQy Read more about our exploration of French Foundations Flavors here: https://lnkd.in/gUEPpqZf #wixon #customtaste #flavorinnovation #flavortechnology #scift #suppliersnight #frenchcuisine #frenchflavors 

One of the flavor trends we’re watching this year is what we call Savor the Flavor – a trend that puts savory flavor directly in the spotlight and flavor complexity and balance are channeled to enhance the taste experience. Wixon’s Executive Chef and Culinary Manager, Ryan Kukuruzovic, delves into culinary insights and inspiration, focusing on one of the most captivating and diverse segments of the savory flavor spectrum – fermented foods. Read the entire post here: https://lnkd.in/gcMq9rVg Fermented foods are more than just culinary staples; they’re transformative elements that can take a dish from ordinary to extraordinary. Ready to take your next innovation to the next level with fermented foods and flavors? Contact us to get started: https://lnkd.in/gDwcVmE #wixon #customtaste #flavortrends #flavorinnovation #fermentedfoods #culinaryinsights #flavorinspiration 

New Year, New Trends! What flavor trends can we expect to see as this year unfolds? Wixon’s Marketing Manager, Rachael Jarzembowski, discusses three flavor trends expected to impact food and beverage innovation in 2025. Read the 2025 Flavor Forecast here: https://lnkd.in/gfttYDTr Feeling inspired? To get started on your next innovation project, reach out to your Account Manager or contact us here: https://lnkd.in/gDwcVmE #wixon #customtaste #flavortrends #2025flavortrends #innovation #flavorinnovation 

We are excited to announce our newest team member, Thomas Merz, M.S.! Thomas joins our protein division as a food scientist, where he will contribute to new product development and innovation. His expertise in flavor, seasoning, and application work makes him a valuable addition to Wixon’s R&D team. Please join us in giving him a warm welcome! Read the full press release here: https://lnkd.in/gUNebdf9 #wixon #customtaste #newhire #welcome

Although consumers remain fond of chocolate, recent chocolate innovations have been limited due to the reduced global supply and high cost of cocoa. The challenges impacting cocoa harvests are expected to persist, prompting bakers to explore various technologies to maximize chocolate's use in recipes. Wixon’s Director of Research and Development, Denise Baldeh, explains how Wixon’s Mag-nifique™ AG technology help reduce the amount of cocoa required in a recipe while still delivering a delicious, chocolatey experience. Read the rest of Donna Berry's article in Food Business News here: https://lnkd.in/ePdd_G5b   Learn more about our Mag-nifique™ technology here: https://lnkd.in/ecRrTeQy   Interested in starting your next chocolate innovation project? To get started, reach out to your account manager, or contact us here: https://lnkd.in/gDwcVmE #chocolate #cocoa #chocolateinnovation #flavorinnovation #wixon #customtaste #flavortechnology